Wednesday, 7 November 2012

Home-Made Cheesey Bagels

And so Day 3 of my breakfast challenge continues. Now I know your going to say I've gone crazy when I suggest you make your own bagels. Why on earth would anyone do that? I have to admit, until this morning, I probably would have said the same thing. However, whilst flicking through one of my favourite recipe books last night 'Make Bake Love' by Lilly Higgins, I stumbled upon a recipe for bagels and she assured me it was pretty easy. So given that there was absolutely nothing on T.V. I decided I'd give it a go. Last night was a first in many regards, it was my first time making bagels and my first time using yeast (I know where have I been....under a rock?). All in all I have to say Lilly was right, I had the dough put together and in my hot press in no time! The difference between home-made bagels and shop bought bagels is nearly indescribable. They are actually so much better they should nearly be awarded a separate name! If you made these at the beginning of the week they would last you days, be it for breakfast, lunch or dinner. The scope for fillings is endless. This morning I opted for a bacon, goats cheese and sun-dried tomato combo. That said I'm planning a smoked salmon and cream cheese number this evening when I get home from work. Below is a very slightly altered version of Lilly Higgins recipe (altered in that I tossed a load of cheese into my dough). Go on.....you can do it.

Method1. Mix the water, yeast, salt and sugar together in a large bowl. Then add the flour and oil, mixing together until a dough forms . (You can add some grated cheese to the dough if you want a cheesey flavour throughout the bagel).2. Knead for 10 minutes before dividing into 9 equal pieces. Make each ball of dough into a bun and using your thumb, make a hole in the middle and gently rotate to form a bagel shape.3. Place the bagels on 2 oiled baking trays. Leave to rise for 50-80 minutes in a warm, draught- free place covered with a clean tea towel, or until doubled in size. 4. Preheat the oven to 180C. Grease 2 baking trays and bring a large pot of water to the boil. Gently place each bagel into the water, turn them over every minute or so. After 2-3 minutes of boiling, put each bagel on a rack to dry slightly and drain any excess water.5. Then put the bagels on the greased baking trays and glaze with the beaten egg. Sprinkle with cheese and bake for 15 minutes. At this point, turn the bagel over and bake for a further 5-10 minutes, until golden.The Assembly1. Grill 2 pieces of bacon until crispy.2. Finely chop the sun-dried tomatoes.3. Toast the bagel and spread the goats cheese on the hot bagel.4. Put it all together and devour!

E-D's Notes- 'Make Bake Love' by Lilly Higgins is undoubtedly a must have for the budding baker's bookshelf. It is filled with mouthwatering recipes, beautiful pictures and is very well put together. The book is available on Amazon and in all good bookshops in Ireland/U.K.- Being honest bagels might be a little bit time consuming for a weeknight. They are not had work, or difficult but between allowing the dough rise and boiling them, a stay-at home Sunday might be a perfect time to make these. That way you will be very organised and have bagels

for the week ahead. Excellent!

E-D Does It Give-AwayRemember to enter my Make-Up Mania Give-away for your chance to win a 'Make-Up Mania Collection'....including a GOSH palette for free! What's the catch you ask? There is none! The competition is open to everyone, everywhere. Click on the link (right) to see the details.